I’ve made this recipe several times from your first cookbook. My whole family enjoys it! I don’t think it’s an exaggeration to say I make (at least) one of your recipes every week. Thank you for doing what you do. 😃
Decent recipe, I would highly recommend dropping the barley to a half cup. We had two bowls the day I made it and put remainder in fridge. Next day every bit of broth had been absorbed by the barley. I will add more broth to it but definitely feels like barley overload....especially considering all of the carbs from the potatoes and carrots. I like Samuel Cohen's idea of adding some horseradish to the dish for some extra kick. Good recipe but doesn't come close to your Zuppa Toscana. I believe your Zuppa is the best soup recipe on your channel (it is fantastic).
I love the recipe, the soup, the ease, and I especially love the fact that you know that one piece off a whole STALK of celery is called a RIB. (Grammar Police here).
I love barley. The slight chew to it adds a nice hearty texture to the stew. Same reason I like oat berries once hydrated. Those are great mixed in fruit yogurt. Thanks for 6 years of yummy recipes Jeff! You are the reason I finally b ought my first Instant Pot...yeah, I said first, it's a slippery slope😄
You know, you could probably make a tidy bit of extra money cutting together clips of you tasting your dishes and marketing it to the fetish feeder demographic . . .
Hi Jeff! Great looking recipe. One thought for a small addition ... horseradish. I love the little kick it adds to beef barley soup. Hope you'll give it a try. Happy New Year!
This looks amazing.. I,m gonna make this next.. thank you.. but I'm also wondering why you turned off comments on you latest video.. if people are hating then let them hate because it shows just how stupid they are.. LOVE YOU!!
When I was a kid a cold winter day at Grandma's meant a bowl of hot Scotch Broth from Campbell's Soup which was essentially Beef Barley. This looks delicious. Your instructions are easy to follow - especially the IP operation which I appreciate. Thanks
Woo-Hoo! In addition to the olive oil, I am a true fan of Kerry butter thanks to Jeff! Therefore, I also add 2 Tbspns of this butter as well to sauté. (Makes resulting product 'more-creamier' - is this a real word? It should be!). The combination of the potatoes and barley will make this soup thicken upon cooling due to both products' 'starchiness' - soooooo, I use 7 cups of prepared broth, rather than 6 cups. Instead of the 'Wooster' sauce, I toss in a generous 'Splash' of Kitchen Bouquet to season/color. (Finally, be careful with the amount of seasoning salt per initial use; you can always 'season to taste' later.). A great 'Freezer Meal'! 🙂
Made this soup recipe this week and it’s super easy and flavorful. Only thing I’ll tweak is to use half the barley amount Jeff suggests because barley really expands and I prefer more broth. Yum! Love your videos and recipes! ❤
This looks amazing, am trying this recipe tonight. Curious to know why you wouldn’t brown the beef in the pot first to get those beefy crusty umami brown bits to crank up the beefy goodness?
This came up in my RU-vid Home page just as I was eating the delicious soup that I made in my Instant Pot, from your cookbook. :) It almost couldn't be easier and it was delicious! Thank you!
My Grandfather (who passed in 1969) made the BEST vegetable beef soup, with home grown vegetables, stew beef, and barley. Delicious! I always called it "Grandfather Soup."
I made this recipe as soon as I unboxed my instant pot. My family and I loved it! The instructions were spot on for someone who has never used a pressure cooker. Thank you so much!!! I can’t wait to try another amazing recipe.
I have a question… Every time I have tried to make any kind of soup that has vegetables in it in an instant pot, the carrots and celery and onion turn to mush. How is it that your recipes don’t do that? I have thrown out whole pots of soup because it ruined my vegetables.
I haven't tried this recipe, but when I make a pot roast I don't put the vegetable in until later. Just do a manual release, and put your veggies in for the last part.
My boyfriend and I have the hugest crush on both you and your hubby, and you guys stay constantly providing us with incredible meals we can easily cook together. Thank you
Will the potatoes be okay if I freeze leftovers or will they become grainy? I made a pot for my friend who is healing from surgery (along with your chicken noodle soup) to help with meals for a few weeks. It is absolutely delicious. I’ve been following you ever since I bought my instantpot last year. Super great everything. Thank you ‼️
I'm so happy that you posted this recipe. My Mom used to make beef & barley soup when I was young and I loved it. Such a fond memory and now thanks to you I'll be able to taste it again with minimal effort. And I just picked up some stew meat at Costco that will work great for this. Thank you so much again Jeffrey!
I just bought one of your cookbooks and didn't realize it was yours until I read one of the reviews haha! I'm a new subscriber, I love your channel. And you mentioned it at the end! I bought the orange one.
Just discovered your site. I’m very excited…I love how you take use through step by step. This sounds DELICIOUS, I’ve never had beef & barley soup but I’m sure I’ll love it! Thanks so much😊
Hey Gang, I'm back to add an extra comment: 30 minutes @ High Pressure in an IP for two POUNDS, TWO POUNDS of raw beef, trust me. (Tried the 20-minute recommendation for IP cooking - Had to throw out the whole thing -- O,' Tragedy!)
I love ALL your Instant Pot recipes, but I'm curious to know if you have tried the Instant Precision Dutch Oven. I hope so, and I hope you will share some recipes for it as well. Great job on all your recipes and your cookbooks!!
So I don't really do a lot of cooking for myself but I thought I would try the Instpot and your beef barley soup - Oh my I can not believe my beef cooked and I loved it. I have made beef stew in a crockpot and waited 8 hours and it still wasn't cooked . I LOVED this - thank you
I only use 1/4 C barley but I add a 28 oz can of petite cut tomatoes in juice, a little chili powder and some Dill at the end. Other than that, whatever frozen veggies I have get added too. To do this in an instant is what brought me here - Thanks!
This was my first meal in my Instant Pot and it was perfect. The only ingredient change I made was Quaker Quick Barley because I couldn't find pearl barley anywhere. It was delicious. Thank you for posting this!
Love you, Jeffrey 😘… you’re a kick! Let’s have a better New Year!! Keep the recipes coming…can’t wait for your new one but, dang, April’s so far away!!
Near where I live mills and farms sell barley in unmilled seed form in like a 40 lb bag form. I'd like to know how to adapt it from this state to ... what do I need to do to get the unmilled seed barley ready to put in a soup? What's the difference between the seed barley and the stage where its called pearl barley? They call it pearl barley when its to go in soup. Hope someone might have advise on this. Many people might wonder this also because its cheaper to buy barley in the unmilled seed form. Thanks.
It was good . I would use 8 cups broth low sodium /stock for a more soup feel. All I had was lowrys seasoned salt. It took over a bit . But good recipe and taste
If you don’t want or can’t make homemade rolls, Sister Schubert has the best. I’m in VA and we have them in our stores. There are several varieties including cinnamon rolls.😋I have both of your cookbooks and the newest one on pre-order. Barley👍🏻👍🏻, my favorite in soups.
A terrific recipe! I just made a batch and everyone loved it! Tons of flavor and very easy to make. This soup really brings out the functionality of the instant pot! Quick, easy and good.
